mediterranean

Kefi Lamb Gyro recipe | Epicurious.com

2 1/4 inch thick slices Spanish or sweet onion

olive oil

Kosher salt and black pepper

well-marbled, lamb

pork

Dijon mustard

garlic

coriander

espelette pepper chile powder

herbs,

scallion,

eggs,

Greek Salad,

Tzatziki,

pitas,

Prepare the pie ahead of time, and refrigerate overnight. Bake the next day and have an impressive main course or an excellent addition to a buffet table.

Ground-Beef Pie

onion

beef

cayenne pepper

cinnamon

lemon juice

salt

pepper

tbsp. sliced almonds

parsley

eggs

milk

phyllo sheets

confectioners' sugar

Signature with Meatloaf & Seared Chicken

Almonds

3TbspsRoasted Cashews

3TbspsRoasted Peanuts

1TbspCapers

0.7 ouncesGrana Padano Cheese

1tspBlack & White Sesame Seeds

1Shallot

1Pasture-Raised Egg

1TbspWeeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

1cupLong Grain White Rice

1¼cupsFregola Sarda Pasta

4Boneless, Skinless Chicken Breasts

Lemon Purée

⅓cupAsian-Style Sautéed Aromatics

¼cupPanko Breadcrumbs

ouncesGround Beef

1Delicata Squash

½lbBrussels Sprouts

1Red Onion

ouncesArugula

Oregano

2Poblano Peppers

2tspsGochujang

1½tspsCalabrian Chile Paste

¼cupBarbecue Sauce

1TbspSmooth Peanut Butter Spread

1TbspKetchup

1TbspHot Sauce

½cupTzatziki (Cucumber-Yogurt Sauce)

3TbspsSoy Glaze

1TbspSambal Oelek

2tspsHoney

This recipe is from Artisan Bread with Steve...Steve Gamelin.  I rarely made bread before because it took up so much time but since making no knead bread, I bake it often. it's fast, easy, delicious and the kids can help.

No Knead Mediterranean Olive Bread

c bread flour

tsp instant yeast/bread machine yeast

tsp thyme, dried

lemon zest, grated

2.25 oz can(s) black olives

oz olives

olives

Tbsp extra virgin olive oil

oz cool tap water

sheet(s) parchment paper 10" x 12"

covered baker

Rosemary Pork Chops recipe | Epicurious.com

rosemary

lemon

Clam Toasts with Pancetta recipe | Epicurious.com

olive oil, divided, plus more for drizzling

pancetta (Italian bacon), finely chopped

garlic cloves, 2 thinly sliced, 2 whole

sweet onion, finely chopped

fennel fennel fronds

lemon zest

bay leaf

fennel

dry white wine, divided

sourdough bread

clams

parsley leaves

ROASTED BALSAMIC CAULIFLOWER recipe | Epicurious.com

balsamic vinegar

garlic, chopped

This simple recipe for Mushroom Risotto is packed full of flavour and a great dish for the whole family to enjoy.

Mushroom risotto

litre salt-reduced vegetable stock

brown onion, finely chopped

arborio rice

dry white wine

garlic cloves,

butter

Portabella mushrooms, coarsely chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

5348771529001-5599487302001

August, time of jarred food! Here a summer classic: The sun-dried tomatoes. To prepare dried tomatoes in the traditional way it takes a week of sun.

Umm ... a week... fortunately, there is another way to make delicious dried tomatoes in &quot;only&quot; 10 to 14 hours! 

This process is not fast, but the result is delicious, and it will comfort on cold winter days, bringing a little &#x27;sun even in December, unless you live in California, lucky guys!

HOMEMADE SUN-DRIED TOMATOES preserved in olive oil

5.5 lb (2.5 kg) fresh ripe Roma tomatoes

extra virgin olive oil (best quality)

oregano

peppercorns

tbsp table salt

tsp sugar

First, preheat oven to 200 ° - 225...

First, preheat oven to 200 ° - 225 ° F.

After that, wash and dry the tomatoes. Line...

After that, wash and dry the tomatoes. Line a dripping pan with a sheet of parchment paper and spread over the paper half the salt and the sugar.

Cut the tomatoes in half and put them...

Cut the tomatoes in half and put them on the baking tray, then spread the other part of salt and sugar over the tomatoes halves.

Bake for 10 to 14 hours. After 8-10...

Bake for 10 to 14 hours. After 8-10 hours, check the tomatoes and take out from the oven those of them ready. Finally, place the tomatoes on a rack, covering them with a clean cloth.

Meanwhile the tomatoes are cooking, line a pot...

Meanwhile the tomatoes are cooking, line a pot with clean cloths, then insert the preserving jars and caps and fill the pot with water to 2 inches above the jars.

After that, place the pot on the heat...

After that, place the pot on the heat and let it boil up 20-25 minutes.

Lastly, take out jars and cups from the...

Lastly, take out jars and cups from the water with the help of pliers (do not touch the inside of the vessel and cap).

Let dry jars and caps upside on a...

Let dry jars and caps upside on a clean cloth, until completely dry.

Check the vessels are perfectly dried, then insert...

Check the vessels are perfectly dried, then insert the tomatoes into the jars, alternating peppercorns, dried oregano, and olive oil. Press the tomatoes to let out all the air and check that all the tomatoes are thoroughly submerged before closing the cap.

The Sun-dried tomatoes can be stored for short...

The Sun-dried tomatoes can be stored for short or long time using different techniques:

SHORT TIME CANNING: place the Sun-dried tomatoes jars...

SHORT TIME CANNING: place the Sun-dried tomatoes jars in the fridge, and serve after at least 3 days up to 7 days.

LONG TIME CANNING: this is the most traditional...

LONG TIME CANNING: this is the most traditional way to preserve Sun-dried tomatoes in Italy: the vegetables are stored at least 1 month up to 6 months before being eaten. The long time canning requires a water-bath and a dry, dark and cool place where store the jars. But, long time preserving could be dangerous if not done properly, so I strongly suggest you read the USDA Guide to Home Canning carefully.

Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main

Greek salad

vine

cucumber,peeled, deseeded, then roughly chopped

½ a red onionthinly sliced

Kalamata olives

feta cheese,cut into chunks (barrel matured feta is the best)

tbsp Greek extra virgin olive oil

Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.

Lightly season, then serve with crusty bread to mop up all of the juices.

Preserved lemons are useful in all sorts of recipes, and they're a breeze to make.

Preserved Lemons Recipe

lemons

sugar

Trim 1/4 inch off the top and bottom of each lemon. Split each lemon lengthwise into quarters, keeping quarters connected at base. Transfer to a large bowl. Toss with salt and sugar. Cover with plastic and refrigerate overnight.

The next day, the lemons will have released a lot of liquid. Transfer entire contents of bowl to a sterilized canning jar, pressing lemons down firmly until they are completely submerged in liquid. Seal jars and store in refrigerator for at least 2 weeks and up to 6 months.

Tomato sauce, rich and comforting. Mozzarella, fresh and creamy. Meatballs, with just the right touch of onion and basil. It's like spaghetti night, without the carbs. Enjoy every ketolicious bite!

Italian keto meatballs with mozzarella cheese

Parmesan cheese

basil

onion powder

garlic powder

tsp black pepper

tomatoes

tbsp fresh parsley, finely chopped

spinach

mozzarella cheese

salt and pepper

With the weather finally getting warmer, you can start getting into tasty, hearty salads for dinner again!

Mediterranean chicken salad

red onions,

vine-ripened cherry tomatoes

ciabatta bread

chicken breast

Italian herbs

garlic clove, crushed

extra virgin olive oil

mixed baby salad leaves (mesclun)

basil leaves

A good Greek salad must be made with peak summer tomatoes, crisp and refreshing cucumbers, briny black olives, and just a bit of onion, here quickly pickled to tame its pungency and add pops of acidity to each slice. Then the ultimate topper: slabs of feta.

The Ultimate Greek Salad Recipe

(55 grams) red onion

(60 milliliters) red wine vinegar

cucumber

(120 milliliters) extra-virgin olive oil,

Kosher or sea salt

(115 grams) feta cheese,

In a small bowl, combine onion with vinegar and let soak while you prepare the other ingredients, about 15 minutes. Drain onions, reserving vinegar. 

In a salad bowl or large mixing bowl, combine tomatoes, cucumber, olives, onion, olive oil, and about 2 tablespoons (30ml) of the vinegar left over from quick-pickling onion. Season with salt and one large pinch of oregano, toss gently to combine, then adjust to taste with more salt and vinegar, if desired. 

Lay slabs of feta on top, sprinkle with remaining pinch of oregano, and drizzle with olive oil. Serve, soaking up juices with bread.

This salad is a great mix of fresh, creamy and smoky flavours, with a zesty dressing to bring it all together.

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The most viewed mediterranean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine